By completing this form and submitting it to PTC, you are providing your express written consent for PTC to contact you, at the number provided, about its programs using a variety of methods including phone (both mobile or home, dialed manually or automatically), email, mail, and text message until PTC is notified otherwise. You are not required to provide consent in order to attend PTC.

Hotel and Restaurant Management

The hospitality industry offers a serious career path for individuals with meticulous attention to detail and a focus on customer service who want to put their mark on the guest experience.

A PTC degree in Hospitality Management will train you for a number of positions in the hospitality industry. Career paths include careers in hotels and resorts, convention services, travel services, real estate development projects, and restaurants.

Key Benefits

At PTC you can select from two Hospitality Programs that can prepare you for a number of exciting careers in the industry.

You will learn from faculty who have worked in the industry and will share real world experiences.

PTC Hospitality students research, plan and visit a tourist destination where you will get behind the scenes experience at interesting travel sites.

Students prepare a major Travelogue presentation open to the public and industry professionals showcasing highlights from their familiarization trips.

PTC has an extensive staff of career services professionals to assist you in starting your career in the hospitality industry.

Plan Your Visit

HOTEL AND RESTAURANT CONCENTRATION

Introduction to Business

This course provides a thorough survey of major business functions, focusing on modern business procedures. Topics include international business, economics, management, marketing, accounting, social responsibility and ethics, innovation, and entrepreneurship.

Sanitation

This course introduces the student to the various components of sanitation and safety in a food production environment. After studying the origins of food borne diseases and preventative measures enforced by regulatory agencies, students learn proper procedures for handling food, cleaning and sanitizing their work area, and safely using and maintaining kitchen equipment. Upon successful completion of this course, students are certified in sanitation procedures approved by the American Culinary Federation and/or the National Restaurant Association.

Purchasing and Cost Control

This course exposes students to the process of planning, purchasing and controlling supplies in a food service environment, with the ultimate goal of cost containment. Students gain practical experience in the entire purchasing cycle, from supplier selection, forecasting, price negotiation and ordering, to inventory, storage and disbursement of food and kitchen supplies.

Introduction to the Hospitality

This course prepares the students for careers in the hotel, restaurant, travel and tourism fields. Students will gain insight into each of the specific areas as well explore challenges facing the industry.

Hospitality Supervision

This course focuses on managing people from the hospitality supervisor's viewpoint. It includes techniques for increasing productivity and controlling labor costs, time management, and managing change. It also stresses effective communication and charts key responsibilities of a supervisor in a lodging or food service operation. Students refine strategies designed to motivate employees and resolve conflicts with staff, guests, and suppliers.

Front Office Procedures 1

This course presents a systematic approach to front-office procedures by detailing the flow of business through a hotel, from the reservation process to check-out and settlement. The course also examines the various elements of effective front-office management, paying particular attention to the planning and evaluation of front-office operations and to human resources management.

Food and Beverage 1

This course focuses on leadership within food and beverage operations. Focusing on a variety of staff needed to run a variety of food and beverage operations to include restaurants, hotels, banquet facilities, and on-site food and beverage operations. Responsible alcohol service will also be introduced in this class.

Resort Management

This course offers a complete approach to the operation of resort properties. Beginning with historical development, details are presented in planning, development, financial investment management, and marketing that deal with the unique nature of resort business.

Food and Beverage 2

This course is a continuation of HMA205 Food and Beverage Management I. It covers various categories of food and beverage operations including casual/theme restaurants, banquets and catered events, room service, and on-site operations. Procedures for getting ready for service, and the delivery of service are presented with a clear focus on the unique types of menus for restaurant and banquets, menu design, and menu trends are also addressed. Labor control, food cost and menu pricing will be covered. Prerequisite: HMA205 Food and Beverage Management.

Meeting and Event Planning

This course is designed to be a resource and learning tool for today's beginning meeting and event planning professionals. It will define the scope of the MICE industry, while describing marketing and sales strategies to attract markets with specific needs. Students will design a proposal for a given scenario as well as participate in various school functions and volunteer opportunities in the community.

Rooms and Facilities Management

This course presents a systematic approach to managing housekeeping and maintenance operations within the specified facility. Planning, staffing and organizing will be discussed. Technology used in the rooms and throughout the facility will be covered. As part of the course, the students will tour the facilities of a hotel and/or casino.

Wines and Mixology

This course is an introduction to the traditions and production methods behind each major category of alcoholic beverage (vodka, gin, rum, tequila, whiskey, bourbon, Scotch, beer, and wine). Students will explore flavor profiles and common uses of popular brands through discuss. The very hands-on session will cover mixing techniques for different types of drinks (straight and rocks; highballs; juice drinks, multi-liquor drinks; martinis; frozen drinks; pousse-cafés; hot drinks; beer and wine cocktails), as well as recipes for classic and modern cocktails. Students will learn about bar setup, glassware, pouring and how to correctly build each type of drink. Emphasis will be placed on proper sanitation procedures for beverage service in addition to the fundamentals of responsible alcohol management.

Marketing and Selling the Travel Product

The purpose of this course is to provide participants with the insights and skills necessary to develop a marketing plan that focuses on a new or improved idea for a travel and tourism product. Topics include product research and development, as well as identifying a target market.

Travelogue Presentation

This course covers the skills and materials learned in the core classes of the Hospitality Management Program and the familiarization trip that the students planned and attended. The focus is on project management through presentation skills, budgets, time management, and meeting deadlines. As the final project, the students will present a travelogue to a live audience.

PROGRAM REQUIREMENTS

Financial Accounting 1

This course introduces the basic principles and procedures of accounting. Emphasis is placed on analyzing business transactions, cataloging, journal entries, posting to the general ledger, and preparing financial statements (income statement, owner's equity statement, and balance sheet).

Computer Applications

This course provides the student with an introduction to multiple office-based applications. The student will use the knowledge gained in this course as a foundation for implementing and developing projects in various applications including spreadsheets, word processing, presentation software, and the PTC network.

Spreadsheet Applications

This course guides students with little spreadsheet experience and enables them to become knowledgeable, confident spreadsheet designers and users. The course utilizes hands-on examples, tutorials, and reinforcement to develop spreadsheet design in a wide variety of disciplines, including marketing, accounting, finance, and operations.

Steps to Career Success 1

The purpose of this course is to acclimate students to the available resources to maintain their focus on achieving career goals. The course is scheduled for all students in the 1st quarter, one hour per week.

Steps to Career Success 2

The purpose of this course is to develop an understanding of the nuances of the business and hospitality industries. Topics will include industry related organizations, social networking, employer expectations and other professional skills.

Steps to Career Success 3

The purpose of this course is to apply professional skills and to become actively involved in business and/or hospitality industry related activities.

Career Development

The focus of this course is on preparing students for the upcoming job search process. They will produce a series of critical job search documents, including a resume, reference page, cover letter and thank you letter. These documents are applied to job search activities that give students the opportunity to hone their interview skills, research potential employers, complete an online job application, and experience a mock interview scenario.

Internship

The Internship is a cooperative effort between the Institute and the professional community. It is designed to provide the students with an opportunity to apply the knowledge and skills learned in their major in a related working environment. This internship requires 240 hours work experience.

GENERAL STUDIES

English Composition 1

This writing course focuses on the writing of descriptive narrative, cause and effect, and process essays from the initial stage of prewriting to final revisions and editing. Topics included are purpose, audience, development, focus and organization, as well as word usage and sentence structure. Elements of grammar, spelling, and punctuation are reviewed. Assigned readings are part of class discussion and writing assignments. Prerequisite: Satisfactory performance on the writing proficiency exam; otherwise, students must have concurrent success with GEE099 and GEE100 before proceeding on to GEE150.

English Composition 2

This writing course is a continuation of the fundamentals introduced in GEE100 English Composition 1. Library and electronic research techniques and guidelines are thoroughly covered. Advanced persuasive writing and research-based persuasion are emphasized using citations and works cited according to MLA guidelines. Analytical and critical thinking skills are developed through students' evaluation of their own writing and assigned readings. Prerequisite: Satisfactory performance on the writing proficiency exam or GEE100.

Effective Speech

This course focuses on the various dimensions of effective speaking with emphasis on audience analysis, reasoning, organization, evidence, and delivery. Throughout the course, the student is acquainted with the various types of speeches and their effectiveness through critical and analytical reading, individualized and group exercises and projects, and class discussions. Students deliver a variety of speeches, including informative and persuasive speeches.

Principles of Mathematics

This general studies course involves a review of the principles of mathematics. Topics to be discussed include whole numbers, fractions, decimals, percentages, ratios, measurement (both English and Metric systems), and an introduction to Algebra. For programs that require additional mathematics classes, students must earn a 'C' or better grade in this course to advance to the next required math course.

Psychology

This course introduces the student to basic psychological principles. Topics include neuroscience and behavior, states of consciousness, learning, development, personality, health psychology, psychological disorders, and social psychology.

Critical Thinking

In today's information age, critical thinking skills are vital for success. This course utilizes case studies to teach reasoning, analysis, and evaluation skills in everyday situations. Students learn the importance and benefits of critical and creative thinking, work through steps to understand, analyze, and evaluate specifics of argument and persuasion, and practice solving problems using critical thinking skills.

Cultural Diversity

This course encourages understanding and appreciation among people of divergent backgrounds, cultures, and nationalities. Topics covered include technological changes, travel, political systems, immigration, and religious beliefs that have created a world in which people from different cultures increasingly interact. The course will explore similarities and differences through different media such as movies, documentaries, magazine articles, and more.

Leadership Principles

Students will understand the concepts of leadership and supervisory roles, planning, decision-making, performance management, strategic management, team building, group and organizational dynamics, and functions in an organization. This class teaches how to be an effective leader in a dynamic, diverse, and continuously evolving business environment. Concepts of goal-setting, motivation, time management, and other interpersonal skills are taught. Students will become familiar with successful leadership practices through case studies and research practices.

HOTEL AND RESTAURANT CONCENTRATION

Introduction to Business

This course provides a thorough survey of major business functions, focusing on modern business procedures. Topics include international business, economics, management, marketing, accounting, social responsibility and ethics, innovation, and entrepreneurship.

Sanitation

This course introduces the student to the various components of sanitation and safety in a food production environment. After studying the origins of food borne diseases and preventative measures enforced by regulatory agencies, students learn proper procedures for handling food, cleaning and sanitizing their work area, and safely using and maintaining kitchen equipment. Upon successful completion of this course, students are certified in sanitation procedures approved by the American Culinary Federation and/or the National Restaurant Association.

Purchasing and Cost Control

This course exposes students to the process of planning, purchasing and controlling supplies in a food service environment, with the ultimate goal of cost containment. Students gain practical experience in the entire purchasing cycle, from supplier selection, forecasting, price negotiation and ordering, to inventory, storage and disbursement of food and kitchen supplies.

Introduction to the Hospitality

This course prepares the students for careers in the hotel, restaurant, travel and tourism fields. Students will gain insight into each of the specific areas as well explore challenges facing the industry.

Hospitality Supervision

This course focuses on managing people from the hospitality supervisor's viewpoint. It includes techniques for increasing productivity and controlling labor costs, time management, and managing change. It also stresses effective communication and charts key responsibilities of a supervisor in a lodging or food service operation. Students refine strategies designed to motivate employees and resolve conflicts with staff, guests, and suppliers.

Front Office Procedures 1

This course presents a systematic approach to front-office procedures by detailing the flow of business through a hotel, from the reservation process to check-out and settlement. The course also examines the various elements of effective front-office management, paying particular attention to the planning and evaluation of front-office operations and to human resources management.

Food and Beverage 1

This course focuses on leadership within food and beverage operations. Focusing on a variety of staff needed to run a variety of food and beverage operations to include restaurants, hotels, banquet facilities, and on-site food and beverage operations. Responsible alcohol service will also be introduced in this class.

Resort Management

This course offers a complete approach to the operation of resort properties. Beginning with historical development, details are presented in planning, development, financial investment management, and marketing that deal with the unique nature of resort business.

Food and Beverage 2

This course is a continuation of HMA205 Food and Beverage Management I. It covers various categories of food and beverage operations including casual/theme restaurants, banquets and catered events, room service, and on-site operations. Procedures for getting ready for service, and the delivery of service are presented with a clear focus on the unique types of menus for restaurant and banquets, menu design, and menu trends are also addressed. Labor control, food cost and menu pricing will be covered. Prerequisite: HMA205 Food and Beverage Management.

Meeting and Event Planning

This course is designed to be a resource and learning tool for today's beginning meeting and event planning professionals. It will define the scope of the MICE industry, while describing marketing and sales strategies to attract markets with specific needs. Students will design a proposal for a given scenario as well as participate in various school functions and volunteer opportunities in the community.

Rooms and Facilities Management

This course presents a systematic approach to managing housekeeping and maintenance operations within the specified facility. Planning, staffing and organizing will be discussed. Technology used in the rooms and throughout the facility will be covered. As part of the course, the students will tour the facilities of a hotel and/or casino.

Wines and Mixology

This course is an introduction to the traditions and production methods behind each major category of alcoholic beverage (vodka, gin, rum, tequila, whiskey, bourbon, Scotch, beer, and wine). Students will explore flavor profiles and common uses of popular brands through discuss. The very hands-on session will cover mixing techniques for different types of drinks (straight and rocks; highballs; juice drinks, multi-liquor drinks; martinis; frozen drinks; pousse-cafés; hot drinks; beer and wine cocktails), as well as recipes for classic and modern cocktails. Students will learn about bar setup, glassware, pouring and how to correctly build each type of drink. Emphasis will be placed on proper sanitation procedures for beverage service in addition to the fundamentals of responsible alcohol management.

Marketing and Selling the Travel Product

The purpose of this course is to provide participants with the insights and skills necessary to develop a marketing plan that focuses on a new or improved idea for a travel and tourism product. Topics include product research and development, as well as identifying a target market.

Travelogue Presentation

This course covers the skills and materials learned in the core classes of the Hospitality Management Program and the familiarization trip that the students planned and attended. The focus is on project management through presentation skills, budgets, time management, and meeting deadlines. As the final project, the students will present a travelogue to a live audience.

PROGRAM REQUIREMENTS

Financial Accounting 1

This course introduces the basic principles and procedures of accounting. Emphasis is placed on analyzing business transactions, cataloging, journal entries, posting to the general ledger, and preparing financial statements (income statement, owner's equity statement, and balance sheet).

Computer Applications

This course provides the student with an introduction to multiple office-based applications. The student will use the knowledge gained in this course as a foundation for implementing and developing projects in various applications including spreadsheets, word processing, presentation software, and the PTC network.

Spreadsheet Applications

This course guides students with little spreadsheet experience and enables them to become knowledgeable, confident spreadsheet designers and users. The course utilizes hands-on examples, tutorials, and reinforcement to develop spreadsheet design in a wide variety of disciplines, including marketing, accounting, finance, and operations.

Steps to Career Success 1

The purpose of this course is to acclimate students to the available resources to maintain their focus on achieving career goals. The course is scheduled for all students in the 1st quarter, one hour per week.

Steps to Career Success 2

The purpose of this course is to develop an understanding of the nuances of the business and hospitality industries. Topics will include industry related organizations, social networking, employer expectations and other professional skills.

Steps to Career Success 3

The purpose of this course is to apply professional skills and to become actively involved in business and/or hospitality industry related activities.

Career Development

The focus of this course is on preparing students for the upcoming job search process. They will produce a series of critical job search documents, including a resume, reference page, cover letter and thank you letter. These documents are applied to job search activities that give students the opportunity to hone their interview skills, research potential employers, complete an online job application, and experience a mock interview scenario.

Internship

The Internship is a cooperative effort between the Institute and the professional community. It is designed to provide the students with an opportunity to apply the knowledge and skills learned in their major in a related working environment. This internship requires 240 hours work experience.

GENERAL STUDIES

English Composition 1

This writing course focuses on the writing of descriptive narrative, cause and effect, and process essays from the initial stage of prewriting to final revisions and editing. Topics included are purpose, audience, development, focus and organization, as well as word usage and sentence structure. Elements of grammar, spelling, and punctuation are reviewed. Assigned readings are part of class discussion and writing assignments. Prerequisite: Satisfactory performance on the writing proficiency exam; otherwise, students must have concurrent success with GEE099 and GEE100 before proceeding on to GEE150.

English Composition 2

This writing course is a continuation of the fundamentals introduced in GEE100 English Composition 1. Library and electronic research techniques and guidelines are thoroughly covered. Advanced persuasive writing and research-based persuasion are emphasized using citations and works cited according to MLA guidelines. Analytical and critical thinking skills are developed through students' evaluation of their own writing and assigned readings. Prerequisite: Satisfactory performance on the writing proficiency exam or GEE100.

Effective Speech

This course focuses on the various dimensions of effective speaking with emphasis on audience analysis, reasoning, organization, evidence, and delivery. Throughout the course, the student is acquainted with the various types of speeches and their effectiveness through critical and analytical reading, individualized and group exercises and projects, and class discussions. Students deliver a variety of speeches, including informative and persuasive speeches.

Principles of Mathematics

This general studies course involves a review of the principles of mathematics. Topics to be discussed include whole numbers, fractions, decimals, percentages, ratios, measurement (both English and Metric systems), and an introduction to Algebra. For programs that require additional mathematics classes, students must earn a 'C' or better grade in this course to advance to the next required math course.

Psychology

This course introduces the student to basic psychological principles. Topics include neuroscience and behavior, states of consciousness, learning, development, personality, health psychology, psychological disorders, and social psychology.

Critical Thinking

In today's information age, critical thinking skills are vital for success. This course utilizes case studies to teach reasoning, analysis, and evaluation skills in everyday situations. Students learn the importance and benefits of critical and creative thinking, work through steps to understand, analyze, and evaluate specifics of argument and persuasion, and practice solving problems using critical thinking skills.

Cultural Diversity

This course encourages understanding and appreciation among people of divergent backgrounds, cultures, and nationalities. Topics covered include technological changes, travel, political systems, immigration, and religious beliefs that have created a world in which people from different cultures increasingly interact. The course will explore similarities and differences through different media such as movies, documentaries, magazine articles, and more.

Leadership Principles

Students will understand the concepts of leadership and supervisory roles, planning, decision-making, performance management, strategic management, team building, group and organizational dynamics, and functions in an organization. This class teaches how to be an effective leader in a dynamic, diverse, and continuously evolving business environment. Concepts of goal-setting, motivation, time management, and other interpersonal skills are taught. Students will become familiar with successful leadership practices through case studies and research practices.